Pão de Queijo

Pão de queijo — Brazilian cheese bread — is the quintessential breakfast and snack of Minas Gerais state, eaten fresh from the oven at padarias (bakeries) across Brazil from early morning. Made from polvilho (cassava starch) rather than wheat flour, these small rolls are naturally gluten-free and have an irresistibly chewy interior with a light crust. The recipe is simple and forgiving; Mineiras pride themselves on passing the recipe down without ever writing it.

Serves: 6 (makes 24 rolls)

Ingredients

• 250g (2 cups) polvilho azedo (sour cassava starch) or tapioca starch
• 125ml (0.5 cup) whole milk
• 125ml (0.5 cup) water
• 60ml (0.25 cup) neutral oil or melted butter
• 1 tsp salt
• 2 large eggs
• 150g (5.5 oz) queijo Minas (or a mix of 100g sharp cheddar and 50g parmesan), grated

Instructions

1. Preheat oven to 200°C (400°F). Line two baking trays with parchment.
2. Combine milk, water, oil, and salt in a small saucepan. Bring to a boil, then immediately pour over polvilho in a large bowl while stirring vigorously. The starch will cook and become lumpy.
3. Let the mixture cool for 10 minutes until warm but not hot. Beat in eggs one at a time until smooth.
4. Fold in grated cheese until fully incorporated. The dough will be sticky and slightly soft — this is correct.
5. With oiled hands, roll dough into golf ball-sized spheres (about 30g / 1 oz each). Place on prepared trays spaced 4cm (1.5 inches) apart.
6. Bake for 20-25 minutes until puffed, golden, and hollow-sounding when tapped on the bottom.
7. Serve immediately — pão de queijo is best within minutes of baking.

Cook's Notes: The baked rolls freeze excellently before or after baking. Frozen unbaked balls can go straight into a preheated oven with just 3-5 minutes of extra time. Polvilho azedo gives a slightly tangy flavour preferred by purists; plain tapioca starch works but is milder.